Securing a reservation at New York’s most sought-after restaurants has become increasingly challenging, with many food enthusiasts finding it nearly impossible to get a seat. Over the past three years, the difficulty of obtaining bookings at the city’s popular dining spots has escalated significantly.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into. I’ve even spoken to restaurateurs during panels, and when asked for tips to secure a reservation, they admitted they don’t have any.”
The competitiveness of dinner reservations has prompted the New York state legislature to take action. Last month, lawmakers passed a bill banning third-party booking sites like Appointment Trader, where individuals were reselling restaurant reservations for up to $200—similar to scalping tickets for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, asserting that it would lessen the competition for reservations and protect restaurants from costly cancellations.
Despite these legislative efforts, the demand for trendy and upscale dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India noted the post-COVID landscape, observing that everything seems fully booked—from planes to restaurants to hotels. She emphasized the challenge of securing spots in a saturated market.
With 16 years of experience operating Sienna Charles, a concierge service for the wealthy, India understands the dynamics of reservation access. Her clientele includes individuals with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
India pointed out that the key to gaining access to exclusive dining experiences lies in understanding customer desires and fostering relationships with restaurant owners. She noted a shift in preferences away from traditional fine dining, as most clients now favor trendy establishments that prioritize the experience over the culinary aspect. “It’s never about food; it’s sort of about FOMO. It’s about having the opportunity to say you got in, which has become a bragging right,” she explained.
For those determined to secure a reservation and enjoy bragging rights at New York’s top venues, Sienna Charles has identified the hardest tables to get.